BLUEBERRY CORNMEAL COBBLER

PER EACH OF 6 SERVINGS: about 365 cal, 6 g pro, 9 g total fat (5 g sat. fat), 69 g carb (0 g dietary fibre, 38 g sugar), 22 mg chol, 139 mg sodium, 221 mg potassium. % RDI: 7% calcium, 12% iron, 8% vit A, 13% vit C, 21% folate.

Gently toss together 7 cups fresh blueberries, ⅓ cup granulated sugar, 1 tbsp cornstarch and ½ tsp almond extract; scrape into 8-inch (2 L) square baking dish. In bowl, whisk together 1 cup all-purpose flour, ¼ cup each cornmeal and granulated sugar, 1 tsp each baking powder and ground

ginger, ¼ tsp baking soda and pinch salt. Using pastry blender or 2 knives, cut in ¼ cup cold butter, cubed, until mixture resembles coarse crumbs. Drizzle in ¾ cup buttermilk, stirring with fork. Drop 9 evenly spaced mounds over blueberry mixture; sprinkle with 1 tbsp cornmeal. Bake in 400°F oven until top is golden and no longer doughy, about 35 minutes. Makes 4 to 6 servings.